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Cranberry Orange Trifle

Source of Recipe

by Shanarra, from Cooking Light


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6974.1

List of Ingredients

Cranberry sauce:
1 (12 oz.) bag of fresh cranberries
1/2 tsp. grated orange rind
1 1/4 cup orange juice
1/2 cup sugar
1/2 cup water

Custard:
1 3/4 cups 2% milk
1 egg
1/3 cup sugar
3 tbsp. cornstarch
1/4 tsp. salt
1 tsp. vanilla

Remaining Ingredients:
4 large naval oranges
36 ladyfingers
1/2 cup whipped topping
8 tsp. sliced almonds


Recipe

Sauce: Combine first 5 ingredients in a sauce pan and boil. Reduce and simmer unconvered for 30 minutes. Press through sieve. Reserve 1 2/3 cup puree, discard solids. Cover and chill.

Custard: Combine 1/4 cup milk and egg in a bowl - stir. Put sugar, cornstarch, and salt in a pan. Gradually add 1 1/2 cups milk, stir. Boil over medium heat, cook 1 minute. Stir 1/4 cup of hot milk into egg mixture. Add remaining milk, cook 3 minutes until thick. Remove from heat, stir in vanilla. Pour into bowl, cover, and chill.

Peel oranges, removing white part. Cut into thin slices.

Split ladyfingers; tear each half into thirds. Line bottom of 3 quart bowl with 1/2 of ladyfingers. Spoon 1 cup of custard over ladyfingers. Spoon 1/2 of cranberry sauce over custard. Put 1/2 of oranges over sauce. Repeat layers.

Cover and chill 8 hours.

Serve topped with whipped cream and almonds.